Catering Event Chef - Chef Daniel Boulud Restaurants

The Dinex Group - Daniel Boulud; New York (NY); On-site; USD 110,000 - 150,000; Full time

Job summary

The Dinex Group - Daniel Boulud is seeking an experienced Event Chef to lead culinary operations for a premier fine-dining event venue in New York City. You will drive day-to-day kitchen leadership, execute sophisticated menus for large events, and maintain the highest standards of quality, sanitation, and guest experience.

The ideal candidate has 7+ years in fine dining and luxury events, strong leadership, and a proven track record managing high-volume banquet operations in NYC.

Qualifications

• 7+ years of professional culinary experience in fine dining and luxury events.
• Experience leading large culinary teams in high-volume events.
• New York City culinary experience strongly preferred.
• Strong understanding of food cost, labor cost, inventory, and waste management.

Responsibilities

• Lead day-to-day culinary operations for a high-end event venue.
• Execute sophisticated, fine-dining menus while maintaining quality across large-volume events.
• Manage multiple events and shifting priorities with composure and precision.
• Lead and mentor large culinary teams including sous chefs, line cooks, and pastry staff.
• Ensure menus are executed per client specifications and event timelines.
• Review BEOs, production schedules, staffing, and dietary requests.
• Maintain food quality, flavor, temperature, and presentation at service.

Skills

Fine dining

High-end events

Banquets

Leadership

Team mentoring

Food safety

Menu development

Cost control

Education

Culinary degree

Job description

We are seeking an experienced and highly motivated Event Chef to lead culinary operations for a premier fine-dining event venue. This position is ideal for a seasoned chef with extensive experience in fine dining, high-end events, and large-scale banquet operations who thrives in a fast-paced, high-pressure environment.

The ideal candidate will have strong New York City culinary experience, a sophisticated understanding of fine-dining standards, and a proven ability to execute flawless events for large guest counts. They must be an effective leader who can motivate and develop a culinary team while maintaining the highest standards of food quality, presentation, sanitation, and organization.

Key Responsibilities

• Lead day-to-day culinary operations for a high-end event venue, working closely with the Executive Chef and management team.
• Execute sophisticated, fine-dining menus while maintaining consistency, quality, and presentation across large-volume events.
• Manage multiple events and competing priorities while maintaining composure and attention to detail.
• Lead and supervise large culinary teams, including sous chefs, line cooks, prep cooks, pastry, and stewarding staff.
• Collaborate with the events and operations teams to ensure menus are executed according to client expectations and event specifications.
• Review event BEOs, menus, production schedules, staffing requirements, and special dietary requests.
• Develop detailed production plans and ensure all prep is completed accurately and on schedule.
• Maintain exceptional standards for food quality, flavor, temperature, consistency, and presentation.
• Ensure smooth execution during service, including coordinating timing between kitchen stations and front-of-house teams.
• Anticipate potential challenges during events and proactively develop solutions.
• Train, mentor, and develop culinary staff while holding the team accountable to established standards.
• Assist with scheduling, labor management, ordering, inventory, and food-cost control.
• Maintain strict compliance with food safety, sanitation, and workplace safety standards.
• Ensure the kitchen is organized, clean, properly stocked, and fully prepared for each event.
• Monitor food waste and portion control and identify opportunities to improve efficiency and profitability.
• Lead by example and foster a professional, respectful, and collaborative kitchen culture.

Qualifications

• 7+ years of professional culinary experience, with significant experience in fine dining, luxury hospitality, banquets, or high-end events.
• Previous experience as an Executive Sous Chef, Chef de Cuisine, Sous Chef, or similar senior culinary leadership role.
• New York City culinary experience strongly preferred.
• Extensive experience executing large-scale events and banquet service is highly preferred.
• Proven experience managing high-volume culinary operations while maintaining fine-dining standards.
• Strong knowledge of classical and contemporary culinary techniques.
• Demonstrated ability to manage and lead a large, diverse culinary team.
• Experience working with detailed event timelines, BEOs, production sheets, and banquet menus.
• Strong understanding of food cost, labor cost, ordering, inventory, and waste management.
• Excellent organizational and communication skills.
• Ability to make sound decisions quickly and remain calm under pressure.
• Ability to work long hours, weekends, evenings, holidays, and extended event schedules as required.
• Culinary degree or formal culinary training preferred.

The Dinex Group LLC is an equal opportunity employer.The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender,gender identity or expression (including transgender status), sexual orientation, maritalstatus, veteran status, national origin, ancestry, age, disability, genetic information,citizenship status or any other characteristic protected by applicable federal, state or locallaw.

More detail about Chef Daniel Boulud Restaurants part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit https://culinaryagents.com/entities/237-Chef-Daniel-Boulud-Restaurants